This no-bake Gingersnap Icebox Cake has alternating layers of gingersnap cookies and cinnamon whipped cream. After refrigerating, this sweet concoction will have a texture resembling that of cake. It's no fuss and is perfect for the holidays.
Why you will love this cake
Gingersnap icebox cake is an easy, no-bake dessert that only requires a handful of ingredients. This delicious concoction is filled with the flavors of the season which makes this the perfect holiday dessert.
What is icebox cake?
An icebox cake is an old-fashioned dessert made by layering wafers, cream, and sometimes fruit or nuts. It is then refrigerated to set up. The wafers will soften, bringing a cake-like texture to the dessert.
Chocolate wafer cookies, Oreos, and graham crackers are commonly used. Chocolate chip cookies or gingersnaps - as in this version - are delicious options too. Make sure to start with a crisp cookie as the cookies will soften as the cake sets up in the fridge.
This dessert requires just a few ingredients. Gingersnap cookies have a great crispy texture and provide warm holiday flavors. Heavy cream is whipped with some powdered sugar for sweetness. Ground cinnamon and vanilla bean paste (or vanilla extract) add complimentary seasonal flavor.
Easy to make
This no-bake gingersnap ice box cake is as easy as: whip, layer, refrigerate.
- Whip the cream together with sugar and flavorings until stiff peaks form.
- Spread a thin layer of cream in the bottom of a 9-inch springform pan.
- Arrange a layer of cookies in the pan, breaking some apart to fill in the gaps.
- Spoon ⅓ of the cream over the cookies. Spread evenly. Top with another layer of cookies.
- Add ½ of the remaining cream, spread evenly, and top with another layer of cookies.
- Top with remaining cream, spreading evenly.
- Cover with plastic wrap and refrigerate overnight (preferable) or for 4 hours (minimum).
- Crush remaining cookies and sprinkle over the top.
- Run a knife around the outside of the cake and remove the outer band of the pan.
- Slice and serve.
Cover the cake tightly with plastic wrap and store in the refrigerator for 2-3 days.
Can I freeze an icebox cake?
Yes, icebox cake can be frozen. Prepare the cake according to directions and refrigerate overnight. The cookies need time to soften and become cake-like before freezing. Transfer to the freezer and flash-freeze until firm. Then wrap tightly with plastic wrap and aluminum foil and freeze for up to one month. Thaw in the refrigerator before slicing and serving.
Gingersnap icebox cake is perfect to serve during the holiday season. The flavors are festive and it's is so easy to make. Serve alongside a cup of coffee or tea. This deliciously creamy concoction will have you coming back for seconds.
More dessert recipes
- Oreo Mint Pie
- Heath Bar Poke Cake
- Chocolate Peanut Butter Tart
- Peppermint Ice Cream Pie
- Easy Oreo Trifle Cake
Gingersnap Icebox Cake
- 3 cups heavy whipping cream
- ¾ cup powdered sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 16 ounces gingersnap cookies
- In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream, powdered sugar, vanilla, ground cinnamon, and salt. Whisk until stiff peaks form, about 3-4 minutes.
- In a 9-inch springform pan, spread a small amount of the whipped cream on the bottom of the pan. Nestle a layer of cookies in the cream, breaking the cookies to fill the gaps, if necessary.
- Spread ⅓ of the cream mixture on top of the cookies. Repeat with layers two more times, finishing with whipped cream. Cover with plastic wrap and refrigerate for at least 4 hours, but overnight is preferable. Reserve the remaining cookies.
- When ready to serve, run a knife around the inside edge of the springform pan and remove the outside band. Crush the remaining cookies and sprinkle them on top of the cake. Slice and serve.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.